Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, borodinsky bread. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Borodinsky bread is not for the faint hearted, and I mean both baking and eating it. The loaf is rather hard-core if you're used to your plain sliced white. It's dense, intensely sour, strong on coriander and dark in colour.
Borodinsky bread is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Borodinsky bread is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook borodinsky bread using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Borodinsky bread:
- Prepare For the rye sourdough (made over 4 days):
- Prepare 100 g wholemeal (dark) rye flour
- Take 200 g very warm water (at 40C)
- Get For the production sourdough (fermenting for 12-18 hours):
- Get 50 g rye sourdough starter
- Prepare 150 g wholemeal (dark) rye flour
- Prepare 300 g very warm water (at 40C)
- Get For the main dough:
- Take 270 g production sourdough (the rest can be used for another loaf, or binned)
- Make ready 230 g rye flour (light or dark)
- Make ready 5 g sea salt
- Take 5 g coarsely ground coriander plus a little extra to sprinkle on top of the loaf
- Get 20 g molasses
- Take 15 g barley malt extract
- Take 90 g warm water (at 35C)
- Prepare tin whole coriander seeds, to sprinkle in the
Borodinsky bread has an unusual and very strong taste. It's also quite a 'heavy' and 'wet' bread. The bread is flavoured with coriander and caraway seeds and molasses is combined into the dough. This gives it an almost 'sweet and sour' taste (although stronger on the sour).
Steps to make Borodinsky bread:
- On day 1 mix 25g dark rye flour with 50g very warm water in a large jar or a plastic tub with a lid. Keep it in the warmest place in the house you can find (airing cupboard does well). On day 2, 3 and 4 add another 25g of rye flour and 50g of warm water. You should get a bubbly starter – bubbles are the sign of life here, it doesn’t significantly expand. Let the starter ferment for 24 hours after the last feeding before making the production sourdough.
- Mix 50g of the starter with the other ingredients for production sourdough. The rest of the starter can be stored in the fridge, and fed with 25g flour and 50g water 24 hours ahead of your next rye loaf.
- The production sourdough needs to prove in a warm place for 12-18 hours.
- Prepare a small loaf tin by greasing it thoroughly with butter. Sprinkle some whole coriander seeds over the bottom of the tin.
- To make the Borodinsky dough, mix all the ingredients to a soft dough – it won’t be anything like wheat dough, not stretchy or elastic, rather resembling a brownish concrete mix or mud! Turn it out onto wet worktop, wet your hands too and form a rough shape of a loaf. Place it in the tin, cover with cling film and leave in a warm place for up to 6 hours. If you use just dark flour for the main loaf, the rise will be very slow indeed – but the flavour more intense.
- When the loaf has risen appreciably, at least doubled in volume, sprinkle the rest of the crushed coriander over the top and put in the oven preheated to 220C/425F/gas 7. Bake for 10 minutes, turn the heat down to 200C/400F/gas 6 and bake for further 30 minutes.
- Remove from the oven and turn out onto a wire rack. If the loaf doesn’t want to come out, leave it in the tin for a while. Cool completely before wrapping in cling film or a polythene bag. Rye bread is best after it’s had a day’s rest and slices more easily.
Borodinsky bread The legend has it that this solemn dark rye sourdough was first baked before the battle of Borodino, to give courage to the Russian troops for the fighting ahead. Another version holds that it commemorated a Russian general fallen in the battle, baked (bread, not the general) by the grieving widow. Borodinsky bread or Borodino bread is a dark brown bread of Russian origin, traditionally sweetened with molasses. Every single Russian is familiar with the taste of this bread, and it is especially popular among the older generation. It is one of the most favourite varieties of bread in Russia.
So that is going to wrap it up for this exceptional food borodinsky bread recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
